[Sca-cooks] Next project, next recipe II.Ambroyno- price/verjuice

David Walddon david at vastrepast.com
Sat Feb 20 20:11:15 PST 2010

Also in order to get a good fruit on the grapes you are using for wine you
should prune a percentage of the grapes half way through the growing season.
Hence a ton of sour grapes! And the perfect product to make from them?
Who prefers to use the Italian rather than the French term.

On 2/20/10 7:59 PM, "Claire Clarke" <angharad at adam.com.au> wrote:

> ------------------------------
> Message: 8
> Date: Sat, 20 Feb 2010 19:59:43 +0000
> From: yaini0625 at yahoo.com
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Next project, next recipe II.Ambroyno- price
> questions
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> I have my idea of what verajuice is but I would like to hear all of your
> take on it? Why do you think it is used so prominently in cooking?
> Aelina the Saami 
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> Because it's really yummy?
> I love verjuice - at least verjuice made from grapes. I don't know why you'd
> bother with the stuff made from crab apples unless you can't get grape
> verjuice and wish you could :-P
> Actually, I suspect they made verjuice for the same reason I made it this
> year (or tried to anyway, it was a bit of a catastrophe). Which is 'what am
> I going to do with all these grapes?'. I had 14kg of grapes off my (2) vines
> this year, thanks to a wet winter (good for the grapes, not so good for the
> cherries). You do tend to see more verjuice used, I think, in France, Spain
> and Italy where they grew wine grapes, than in England, where grapes grew in
> the early mediaeval warm period, but not so much since then.
> Angharad
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